Plum Crumb Coffee Cake (Gluten-Free)

This gluten-free plum coffee cake is soft, buttery, and topped with a golden streusel. Perfect for late summer and fall baking, it’s an easy fruit dessert that works for brunch or dessert. This streusel-topped version is packed with juicy fruit and perfect for plum season.

Jump to Recipe

---

Gluten-free Coffee Cake with Fruit

This moist gluten-free almond plum cake is topped with a buttery crumble and packed with juicy fruit. A simple dessert idea for brunch or dessert, weekend baking, or a homemade treat. Best fruit cake ever!

The moist gluten-free coffee cake is super easy to make and one of those recipes you’ll make again and again. You can replace the plums with seasonal fruit. For more homemade gluten-free plum desserts, you can’t miss this rustic plum tart, perfect to take advantage of plum season.

Some notes about the main ingredients of this recipe:

• Butter: unsalted butter. For the streusel, the butter must be cold.
• Eggs: room temperature eggs are better.
• Buttercream: or milk with drops of lemon juice.
• Plums: ripe but firm plums; they must keep their shape while baking.

How to make gluten-free plum crumb cake

Preheat the oven to 350°F (180°C). Line an 8-inch square pan or a 9-inch round baking pan with parchment paper. Set aside.

For the crumble: place the sugar, gluten-free all-purpose flour, and diced cold butter in a small bowl. Rub together with your fingertips until crumbs form. Place the crumbs on a plate and let them chill in the freezer.

For the cake: whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. Set aside.

In a large bowl, beat the softened butter and sugar on high speed with a hand or stand mixer fitted with a paddle attachment until pale and smooth. Add the eggs, vanilla extract, almond extract, and buttercream and beat on medium speed until integrated. The mixture is curdled. Add the dry ingredients and keep beating on low speed until combined. Don’t overmix, just until combined.

Pour the mixture into the prepared pan and smooth it out with a spatula. Top the cake with the sliced plums and sprinkle with the streusel and chopped almonds.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Keep in mind that all ovens are different.

Let cool and lift the parchment paper.

Store the cake covered in the refrigerator. You can freeze the cake in an airtight container or freezer bag.

Baking tips and variations

• Crumb topping melted: if the crumble melted, it may be too soft; make sure you’re using enough butter-to-flour ratio. The streusel must be cold when topping the cake for the best results.
• Plums: best not to use overripe plums, so they keep their shape.
• Fruit: replace plums with seasonal fruit like peaches, pears, or apricots.
• Dried Fruits: Replace the almonds with walnuts or pecans.

For more fruit desserts

• Rustic Plum Tart
• Peach Galette
• Plum and Berry Cobbler
• Plum crisp
• Peach Upside Down Cake

---